Preheat oven to 400 Deg f. Toss the diced sweet potatoes in a bowl with a tablespoon or so of oil, salt and black pepper. Roast for 25-30 minutes, stirring occasionally until roasted and starting to get crispy.
While the potatoes are roasting prep and cook the zucchini, squash and mushrooms. You can do this in one pan or cook the mushrooms in a separate pan. I will cook the squash and zucchini first for a 5-8 minutes, then remove to a bowl, cook the mushrooms in same pan.
Either heat up the beans in a microwave ( beans and liquid) or in a pan on the stove until hot, add in the spices and stir. Keep warm until ready to use. Strain out the liquid before serving.
Once the potatoes, vegetables and mushrooms are cooked start assembling the bowls and heat a pan for the eggs
Layer the bowls starting with the beans and cheese then the sweet potatoes. Next layer is the zucchini and squash along with the mushrooms.
Cook your eggs however you like and add them to the top of the bowl. Top with avocado slices, a spoonful or so of salsa and add some lime wedges.
Serve with hot sauce and warm tortillas if you like. I like using small taco sized flour tortillas.